The recipe in my last post for a quick and easy steak and potato dish (read here) seemed to be especially popular, and some of you sent me comments and variations. I’m passing some of them along here. One more thing…do wash it all down with a nice Pugliese red. Salute!
A Pugliese red wine with taralli, bread knots. Photo: Nathan Hoyt
Great recipe, Julia–reminds me of Tuscan tagliata di bistecca. And perfect for a no-nonsense meal on a hot summer night. You reminded me that the great teaching chef Bill Briwa from the CIA (you know which one of those I mean) experimented with beef and olive oil and found that rare beef, whether roasted or a grilled steak, has a calming, taming effect on those gutsy peppery olive oils we oliophiles love so much, suppressing some of their fieriness and bringing out the natural sweetness of olives. —Nancy Harmon Jenkins, Cortona, Italy
Dear Julia, I realize I never did write and say that the meal was spectacular. In fact, as I was preparing it, I realized I couldn’t eat it by myself, so I called my friend Toby in Nyack and she was free for dinner so I had her come to eat. The olive oil dressing was PERFECT. Thank you more than I can say for sharing your precious oil with me. I had some dressing left over and had left-over everything last night, except I didn’t pick more arugula but used finely cut Siberian kale which is very mild. Delicious. I love the combination which I would never have thought of making–Toby thought it would have been just as good without the steak!!!—Joan Dye Gussow, Piermont, NY
Hi Julia, Did your recipe for steak last night. Added a few things like a variety of sliced cherry tomatoes on the side, shaved sweet white onion under the steak and of course a nice French red to go with it. Delicious! —John F. Carafoli, Cape Cod, MA
Dear John F. Carofoli, A nice FRENCH red? Really???